Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

Hhm, Hammad; Ma, Meihu; Jin, Guofeng; Li, He

doi:10.4172/2157-7110.1000658

Cited by 4 publications

(3 citation statements)

References 35 publications

(56 reference statements)

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“…The most important factor that influences the consumer's decision about purchasing meat and meat products is color, which creates the first impression about a product as well as indicates its freshness [41,42]. The effects of various amounts of nitrite addition on the color attributes and nitrosylhemochrome content of canned meat are presented in Table 2.…”

Section: Color Attributes and Nitrosylhemochrome Content Analysismentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

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The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

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Section: Color Attributes and Nitrosylhemochrome Content Analysismentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

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“…(2019) and Hammad et al. (2021). Turbidity and pH were analyzed using the method of Pérez‐Baltar et al.…”

Section: Analysis Methodsmentioning

confidence: 95%

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

Jia

Yin

Liao

et al. 2023

Int J of Food Sci Tech

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SummaryThe chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS and LC–MS/MS, respectively. 600 W ultrasonic treatment group outperformed the other groups in terms of sensory evaluation (P < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.

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“…Shelf-life of meat is typically determined by a number of parameters such as microbial contamination, pH, moisture content, colour, taste/smell, texture, or nutritional value (McMillin, 2008) (Hammad et al, 2017). According to current literature, it seems difficult to establish a useful shelf-life equivalent for all species due to the large number of factors involved, therefore, the main changes in the microbiological, physicochemical and sensory parameters that take place during the freezing and thawing processes of meat will be described.…”

Section: Effect Of Freezing and Thawing Treatments On The Shelf-life ...mentioning

confidence: 99%

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

Díaz,

Calleja,

Escámez

et al. 2023

EFS4

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Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

Cited by 4 publications

References 35 publications

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

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